Great american/104 recipes

These muffins are super super moist and tasty. Blueberries, bananas and apple really moisten up these muffins, also whole wheat flour, oats and flax seeds add the nutrient and nutty-tangy flavors. They are great for breakfast to start a day!

The muffins came out super moist, soft in the inside, and golden-brown on the outside, they looked so inviting. Chunks of pink rhubarb and yellow apricots were in every bite. Great for breakfast, snack or any time during the day.

The sichuan sauce makes the tofu very flavorful, and the mushrooms absorb all the deliciousness and add great texture.

An excellent way to use up my leftover turkey. Great flavour!

Authentic sausage casserole done right. Creamy custard-like interior with crispy edges and two cheeses interwoven. Say no-more. Make-ahead makes it painlessly delish.

A nutty and dense loaf. Great with peanut butter, or make a delicious German sandwich.

Absolutely delicious! Roasted bell pepper, salted mushrooms, and spinach are an excellent combination, which works great with crispy phyllo pastry. Serve it as a main dish or an appetizer!

Creamy and cool. Great with any spicy food to cool the palate. Traditionally served at almost any East Indian meal raita is an everyday staple.

Classic and easy to prepare old fashioned baked macaroni and cheese baked until bubbly with a crispy top.

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A quick and easy chicken-pasta salad not only tastes delicious, but it also has lots of nutrients that are good for you. Great for a busy week day dinner.

An authentic American creamy coleslaw that doesn't turn watery the next day, with a refreshing hint of lemon.

Tomato and spinach omelette recipe that is perfect for a Sunday breakfast or brunch. Stuffed with juicy tomatoes, spinach, and cheese it's so quick and easy to make.

Make your own Matzo bread for use in recipes, or as a low-sodium cracker with great crunch. Perfect for scooping up hummus or dips.

Make your own oreo cookies, it's more than worth it and easier than you think. Great to make with your kids.

This old classic has been modernized and scaled down. The biscuit dough absorbs the liquid from the warm soft apples. In an 1888 article on apple dumplings it is said that King George III (1738-1820) had been "sadly puzzled" wondering how the apple came to be inside the dumpling.